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ThanksgivingRecipesT H A T A R E R A W V E G A N

4 D E L I C I O U S & E A S Y

Ingredients Directions

1-1/2 cups raw soakedmacadamia nuts (almondsand cashews will also do)2 tbsp sun-dried tomatoes1/4 cup nutritional yeast1 tbsp miso paste1 tbsp apple cider vinegar1 tsp sea salt1 tsp onion powder1/2 tsp mustard powder1/2 tsp smoked paprika1/4 tsp turmeric1/2 cup coconut oil,melted at very low heat

Almonds and cashewsneed to be soaked for 8hours or overnight, whilemacadamias just need 1hour to soften.Soak the sun-driedtomatoes overnight.Drain the nuts and sun-dried tomatoes and rinse.Place all ingredients into ahigh-speed blender orfood processor and mixuntil it forms a smoothpaste.Srape into a container andrefrigerate for 5 hoursuntil firm.Form into cheese ball androll in crushed nuts.

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RAW VEGAN CHEESE BALL

Ingredients Directions

2 portobello mushrooms1/4 cup olive oil1/4 cup tamari1 tbsp apple cider vinegar

3 cups walnuts2 tbsp chopped parsley2 tsp rosemary1 tsp thyme1 tsp sea salt1/2 tsp sage1 tbsp olive oil

1-1/2 cups grated carrots1 cup chopped celery

Mushroom Marinade

Blended Mixture

Stirred Mixture

Marinate the mushroomsfor 2-4 hours.For the blended mixture,place the dry ingredientsinto a food processor andmix until course.Add the olive oil and pulseuntil it clings together andbecomes thicker.Add the stirred mixtureand blended mixture intoa serving dish and stir.Dice the marinatedmushrooms and stir intothe mixture.Add any of the marinade ifyou prefer a wetterstuffing.

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RAW VEGAN STUFFING

Ingredients Directions

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RAW VEGAN PUMPKIN PIE

2 cups walnuts/pecans6-7 pitted Medjool dates1 tbsp coconut oil, meltedon very low heatsplash of vanillapinch of sea salt

2-3 cups peeled, seeded,and chopped pie pumpkin(or 1 can pumpkin purée)3 ripe persimmons12 pitted Medjool dates1 tsp vanilla3/4 tsp cinnamon1/2 tsp ginger1/4 tsp nutmeg1/8 tsp clove

Pie Crust

Pie Filling

For crust, pulse nuts in afood processor untilcourse, then addremaining ingredientsuntil they stick togetherwell when pinched.Press mixture into pan.Refrigerate while makingfilling.For filling, a high speedblender is best, but a foodprocessor will do.Blend or processingredients until smoothand thick.Pour the mixture into thecooled crust and smoothout well.Keep refrigerated.

Ingredients Directions

2 cups walnuts/pecans6-7 pitted Medjool dates1 tbsp coconut oil, meltedsplash of vanillapinch of sea salt

1 cup pecans1 cup pitted Medjool dates1/3 cup coconut butter2 tsp vanilla3/4 tsp sea salt1/2 tsp cinnamon1/2 tsp nutmeg1/3 cup purified water

1 cup pecans

Pie Crust

Pie Filling

Pie Topping

For crust, pulse nuts in afood processor untilcourse, then addremaining ingredientsuntil they stick togetherwell when pinched.Press mixture into pan.Refrigerate while makingfilling.For filling, blend orprocess ingredients untilsmooth and thick, addingwater if necessary.Pour the mixture into thecooled crust and smoothout well.Top the pie with pecanhalves as a decoration.Keep in freezer.

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RAW VEGAN PECAN PIE